Fava Bean Crostini
These vegan crostini are a little taste of Spring!
- Prep time
- 40 min
- Cook time
- 40 min
- Yield
- 36 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 pounds fava beans in their pods, shucked ((3 cups of beans))
- 6 tablespoons extra-virgin olive oil, plus more for finishing the purée.
- 1/4 teaspoon salt
- 2 cloves fresh garlic, peeled and finely chopped
- 1/4 bay leaf
- 1 thyme sprig
- a few splashes of water
- 1/2 a lemon
- fresh pepper
- 1 fresh baguette, preferably sour, sliced diagonally 1/4 inch thick
- olive oil for brushing the baguette slices
- 8 medium radishes, slivered
- a handful of italian parsley leaves, slivered
- flaky salt and fresh pepper, for finishing
Instructions
- 1
Bring a medium pot of water to a boil, and dump in the shucked fava beans. Prepare an ice water bath. Let the water return to a boil, then boil the beans for a minute or so, until a bean will slip easily from its skin. Drain the beans and stick them in the water bath to cool. Drain the beans again, and slip the beans from their skins by piercing the tip with your thumbnail, then squeezing the bean out.
- 2
When all the beans are peeled, warm 6 tablespoons of olive oil in a medium saucepan over medium heat. Add the peeled beans, salt, garlic, herbs and a splash of water. Stew the beans at a slow simmer for about half an hour, stirring often, until they are very soft and beginning to break down, adding more splashes of water to keep the pan moistened and prevent the beans from sticking.
- 3
Pull out the bay and thyme, and mash the beans into a paste (you can do this by hand with a wooden spoon, in a small food processor, or in a food mill). Add more olive oil and/or a splash of water to moisten the purée if it seems dry. Add a few drops of lemon juice to brighten the flavor, and a grind of pepper.
- 4
The purée is best served immediately, but will keep in the fridge for up to a week. Serve warm or at room temperature.
- 5
Preheat the oven to 350º. Spread the baguette slices on a baking sheet and brush lightly with olive oil. Toast in the oven until golden, 5-10 minutes.
- 6
Spread each baguette slice with a smear of fava purée, and top with some radish slivers and then a few strands of the parsley. Finish with a pinch of flaky salt and a dusting of pepper. Serve immediately.